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    Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil

    Year: 2021

    Journal: FOOD PACKAGING SHELF LIFE, Volume 29, SEP

    Authors: Locali-Pereira, Adilson Roberto; Guazi, Julaisa Scarpin; Conti-Silva, Ana Carolina; Nicoletti, Vania Regina

    Organizations: Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior-Brasil (CAPES) [001, 88887.194785/2018-00]

    Keywords: Schinus terebinthifolia; alpha-Pinene; Soy protein isolate; High methoxyl pectin; Emulsion; Encapsulation

    Pink pepper essential oil was microencapsulated in single-layer (protein stabilized) and double-layer (proteinpolysaccharide stabilized) emulsions, which were applied in poly(ethylene terephthalate) boxes for storage of cherry tomatoes (Solarium lycopersicum var. cerasiforme) following two different strategies: a thin coating formed after emulsion drying directly on the box lid, or a sachet containing spray-dried emulsion powder attached to the box lid. Fruits were stored in for 21 days at 25 degrees C. Packaging without essential oil was used as a control. Active packaging resulted in lower weight loss, total soluble solids, pH and lycopene concentration, while fruits stored in non-active packaging showed evidence of faster ripening based on these parameters. The greater release of volatiles from coatings (approximate to 90 %) compared to spray-dried powder (76.9-86.9 %) suggests that this approach was a more advantageous strategy to maintain the fruit quality (p < 0.05). Both approaches showed potential for post-harvest storage of fresh fruit.
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